Food for Thought – Edwina Napier
Happy birthday to Dorene Essex on June 1, Jan Kerr on June 2, Mary Ann Hamilton on June 3, Pam Goad on June 4, Herb McKay on June 9, and Joseph Burnette, David Bailey, and William Bailey on June 12.
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Bible Verse
Let the word of Christ dwell in you richly in all wisdom; teaching and admonishing one another in psalms and hymns and spiritual songs, singing with grace in your hearts unto the Lord.
Colossians 3:16
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Cherry Salad
two (3 oz.) pkgs. cherry Jello
2 cups boiling water
one (20 oz.) can crushed pineapple
one (21 oz.) can cherry pie filling
one (8 oz.) pkg. cream cheese
1/2 cup sugar
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped nuts
In a large bowl, combine Jello and hot water. Add pineapple and cherry pie filling. Pour into a 8 x 10 inch glass dish. Chill until set.
Soften cream cheese and mix well with sugar. Blend in sour cream and vanilla.
Spread over gelatin mixture. Sprinkle with nuts. Serves 6.
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Pineapple Pie
2/3 cup sugar
1/3 cup flour
1/4 teaspoon salt
3 tablespoons lemon juice
1 cup water
1 cup crushed pineapple (small can)
3 egg yolks
2 tablespoons butter
one baked pie shell
Blend sugar, flour and salt. Add lemon juice, water, pineapple and egg yolks and mix well. Cook over low heat until thick; add butter and stir until well mixed. Pour into baked pie shell.
Make meringue of egg whites and 1/3 cup sugar. Place on pie and brown in 325 degree oven.